Editor: Chinese Food Network Mobile site
1. Rinse the tofu with water, then cut it into appropriate size pieces.
2. Mussels are usually large; cut them into 4 pieces each is better.Chop the spring onions, ginger, and garlic finely for later use.Break the small chili peppers
3. First, heat some oil in a pot to sauté the chopped spring onions, ginger, and garlic until fragrant; then add the mussel balls and stir-fry briefly before adding water just enough to cover the tofu. Add the tofu, salt, and chicken essence for seasoning.
4. Boil it over high heat first, then simmer on low heat until only a little soup remains.
The longer you stew the tofu, the more flavorful it becomes:).
